I’ve always had a soft spot for Denny’s ranch dressing. Every time I ordered fries or chicken strips there, I’d end up asking for extra—because the ranch just tasted different. Creamier. Cooler. More balanced. When I finally tried making my own version at home, I felt that same spark of excitement you get when a recipe turns out exactly how you hoped. And now I get to show you how to make it too.

This homemade Denny’s-style ranch dressing is smooth, tangy, and ridiculously satisfying. It has that familiar diner-style flavor that feels nostalgic but fresh at the same time. When you mix it up in your own kitchen, you’ll realize just how simple good ranch really is.

What makes this recipe special is how perfectly it balances creaminess with acidity. You get that cool buttermilk tang, a hint of garlic, a touch of herbs, and a silky texture that clings beautifully to whatever you dip into it. Plus, you only need a few ingredients and a bowl—nothing fancy.

Why You’ll Love This Recipe

You’ll love this ranch because it’s:

• Easy to make with pantry staples
• Creamy, cool, and perfectly seasoned
• More flavorful than store-bought ranch
• Ready in minutes
• Great for dipping, drizzling, and tossing
• Ideal for meal prep or quick snacks

Tools You’ll Need

Here’s everything you need, with simple explanations so you’re never guessing.

• Mixing bowl: Medium-sized, so you have room to whisk without splashing.
• Whisk: Helps blend the dressing until smooth and creamy.
• Measuring cups and spoons: Ensures your flavors balance correctly.
• Rubber spatula: For scraping the sides of the bowl and transferring the dressing cleanly.
• Airtight jar or container: Keeps the ranch fresh in the fridge.

Ingredients (US + Metric)

• 1 cup mayonnaise (240 g)
• 1/2 cup buttermilk (120 ml)
• 1/4 cup sour cream (60 g)
• 1 teaspoon dried dill (1 g)
• 1 teaspoon dried parsley (1 g)
• 1/2 teaspoon dried chives (0.5 g)
• 1/2 teaspoon garlic powder (1.5 g)
• 1/2 teaspoon onion powder (1.5 g)
• 1/4 teaspoon salt (1 g), more to taste
• 1/4 teaspoon black pepper (1 g)
• 1–2 teaspoons lemon juice (5–10 ml), optional for extra tang

How to Make Denny’s Ranch Dressing

Follow these steps and I’ll walk you through each one like we’re standing side-by-side in the kitchen.

1. Add the mayonnaise, buttermilk, and sour cream to a mixing bowl.
2. Start by whisking gently. You want everything smooth before adding the herbs. If the texture looks too thick, don’t worry—we’ll adjust it later.
3. Sprinkle in the dill, parsley, chives, garlic powder, onion powder, salt, and pepper.
4. You’ll see the little specks of herbs swirl through the creaminess, which is honestly one of my favorite parts of making ranch from scratch.
5. Whisk the mixture until fully combined.
6. Keep whisking until it looks silky and uniform. If it feels too thin, you can add a spoonful of mayonnaise. If it feels too thick, a splash of buttermilk fixes everything.
7. Taste and adjust the seasoning.
8. This is where you make it yours. Add lemon juice if you want more brightness. Add more dill if you want a strong herby kick.
9. Chill for at least 30 minutes.
10. I know it’s tempting to dig in right away, but letting the flavors mingle makes such a big difference. Trust me—you’ll taste it.

Serving Ideas

You can drizzle, dip, or mix this ranch with almost anything. Try it with:

• Chicken strips or wings
• French fries or tater tots
• Fresh veggies like carrots or cucumbers
• Salads
• Burgers or wraps
• Baked potatoes

Variations and Customizations

Here are some fun ways to tweak the recipe if you want to change things up:

• Add 1 tablespoon grated Parmesan for a savory twist.
• Mix in a pinch of smoked paprika for warmth.
• Add 1 minced garlic clove for stronger garlic flavor.
• Swap the buttermilk for plain yogurt if you need a lighter version.

Make-Ahead and Storage

You can make this dressing up to 5 days ahead. Store it in a sealed jar or container and keep it refrigerated. The flavors get even better after the first day. If it thickens in the fridge, just whisk in a tiny splash of buttermilk until it loosens.

Pro Tips and Mistakes to Avoid

I’ve learned a few things after making ranch more times than I want to admit. Here’s what helps the most:

• Taste as you go. Ranch depends heavily on personal preference.
• Don’t skip the chill time—it’s where the magic happens.
• If your dressing tastes flat, add a pinch of salt or a drop of lemon juice.
• If it tastes too sharp, add a spoon of sour cream or mayo to soften it.
• Don’t use sweetened dairy by mistake. It completely changes the flavor.

Recipe Summary

Yield: About 1½ cups

Prep time: 10 minutes

Cook time: None

Total time: 10 minutes (plus chill time)

Nutrition (per tablespoon, approximate)

• Calories: 70
• Fat: 7 g
• Carbohydrates: 1 g
• Protein: 1 g
• Sodium: 80 mg

If you make this Denny’s ranch dressing, I’d love to hear how it turned out for you. Share it with friends, drizzle it on your favorite meals, or leave a comment about your experience. I’m excited for you to try it—you’re about to taste just how good homemade ranch can be.

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